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Low Carb Almond Alfredo with Eggplant, Peppers, and Chicken

Using almonds instead of cream and squash instead of pasta, my creamy Alfredo tastes amazing, saves calories, and adds nutrition.
Servings 2
Calories 523kcal


  • ½ cup raw almonds
  • 2 cloves garlic
  • 2 cups water
  • ¼ cup finely grated parmesan cheese (optional: It’s more of a garlic sauce without, but still creamy and delicious)
  • 1 medium spaghetti squash
  • 1 medium eggplant
  • 4 mini colorful sweet peppers (1 large red, orange or yellow sweet pepper)
  • 8 ounces boneless, skinless chicken breast (227 grams)
  • Salt and pepper to taste
  • 1 teaspoon olive oil (or coconut oil)


  • Cut the spaghetti squash in half and place in a baking dish cut side down with a small amount of water lining the dish.
  • Bake in a 375º F (190°C) oven for about 45 minutes or until a fork can easily pierce the skin of the squash. While this is baking I complete the other steps to the recipe.
  • Remove the squash from the oven and using a fork gently pull out the pasta-like strands of squash.

The Almond Alfredo Sauce

  • Using a high speed blender or food processor  process the raw almonds with 1 cup of the water until a thick paste is formed.
  • Add the garlic cloves and remaining water and blend until smooth.
  • Pour this into a sauce pan (it will be runny), add parmesan cheese and salt & pepper to taste. Hint: should be a tad on the salty side.
  • Cook over medium heat, stirring about every 30 seconds until the sauce begins to thicken.
  • Set aside and keep warm.

The Eggplant, Colorful Peppers, and Chicken

  • Dice the eggplant, peppers, and chicken.
  • Using a large skillet or wok, sauté the eggplant and peppers in 1 teaspoon of coconut oil or olive oil. Sauté until the eggplant becomes almost tender and almost translucent.
  • Add the diced chicken and continue to cook until chicken is cooked through.
  • This all takes about 20-25 minutes depending on the size of the eggplant cubes.
  • Hint: Cooking the chicken last keeps it from drying out. Just make sure the chicken and veggies are cooked to 165°F (78° C).

Putting It All Together

  • assembling-pasta
  • Add the spaghetti squash pasta to the chicken and veggies and stir in gently.
  • Pour the almond Alfredo sauce in and stir until sauce is mixed throughout.
  • Serve the Almond Alfredo Pasta with Eggplant, Peppers, and Chicken in a pasta bowl garnished with a little more parmesan cheese if desired.


Calories: 523kcal | Carbohydrates: 20g | Protein: 42g | Fat: 21g | Fiber: 14g